Dark Chocolate Almond Biscuits

Hands up if you love biscuits. I do.

I am always on the search for the perfect chocolate chip cookie; immediately drawn to anything containing browned butter or recipes that promise the perfect texture, crunch or chewiness. One-bowl preferable, resting the dough is a bonus – although it tests my patience I have learnt that this improves the end result infinitely – but even if the original recipe skips this steps I tend to test it.

dark chocolate almond shortbread unbaked

This recipe is inspired by one I found at Hemsley and Hemsley. It looked promising. Containing nut butter, maple syrup and with tales of a shortbread-like texture, but with added crunch and flavour from the nut butter and almond flour.

So I swapped in what I had on hand, and this is the result. A delicate, crisp and rich cookie that manages to be light but packed full of texture and taste. Try it.


You will need:

  • 1 tbsp coconut oil, room temperature
  • 8 tbsp chunky almond butter (roasted and salted is my favourite and what I use)
  • 2 tbsp pure maple syrup
  • 1/3 tsp bicarbonate of soda
  • 1/3 tsp sea salt
  • 1/4 tsp ground cinnamon
  • 1 tsp vanilla paste
  • 80g ground almonds
  • 20g rice flour
  • 50g dark chocolate chips
  • 2-3 tbsp milk of choice

How to:

In a bowl, use a fork and mash together the coconut oil, almond butter and maple syrup. Add the dry ingredients and mix until it forms a ball that holds together. Mine was a bit crumbly so I added 3 tbsp nut milk – you may not need this much.

Take a sheet of clingfilm and place the dough on this. Shape into a log approx 3cm diameter, then roll up tightly until completely covered in clingfilm.

Put in fridge for at least 1 hour or overnight – I find this gives better texture and flavour.

When ready to bake, preheat the oven to 160 degrees fan and line a baking tray with parchment paper. Unroll your log onto a chopping board, then with a sharp knife slice discs roughly 7mm height and place on baking tray. Continue until you have used all the dough – or have as many cookies as you want (the rest of the dough can be wrapped in clingfilm and kept in the freezer for 3-4 weeks).


Bake for approx 12 minutes until edges just start going golden. Let cool before eating.


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